Mouthwatering One Pot Lasagna Soup Recipe
This Mouthwatering One Pot Lasagna Soup combines all the classic flavors of traditional lasagna in a comforting, easy-to-make soup. Made with browned ground beef, crushed tomatoes, broken lasagna noodles, and a medley of Italian spices, it is finished with creamy spinach and dairy cheeses to create a rich, hearty meal perfect for a cozy night in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Soup:
- 1 lb ground beef
- 3 garlic cloves, finely minced
- 1/2 yellow onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt, plus more as needed
- Freshly ground black pepper, to taste
- 14 oz can crushed tomatoes
- 32 oz chicken broth, more if needed
- 1 cup water
- 2 tsp tomato paste
- 6 oz lasagna noodles, broken up (about 2 inch pieces)
- 1 cup frozen chopped spinach
- 1/4 cup heavy cream
For Serving:
- Ricotta cheese
- 4 oz mozzarella cheese, cut into slices
- Parmesan cheese, optional
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon. Let the beef develop crispy browned bits if desired. Drain off any excess grease from the pot.
- Sauté Aromatics and Spices: Add the finely minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir and cook over medium-low heat for about 5 minutes until the onion softens and the mixture becomes fragrant. Stir frequently to avoid burning the garlic.
- Add Tomatoes, Broth, and Noodles: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Stir to combine. Add the broken lasagna noodles and mix well. Increase heat to bring the soup to a boil, then reduce heat to low, cover, and simmer for 10 minutes until noodles begin to soften.
- Finish with Spinach and Cream: Stir in the frozen chopped spinach and heavy cream. Cook uncovered on low heat for another 5 minutes until the spinach is heated through and the soup is creamy. Taste and adjust salt or pepper as needed.
- Serve with Cheese: Place a slice of mozzarella cheese at the bottom of each serving bowl. Ladle the hot soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and a sprinkle of parmesan cheese if desired.
Notes
- For a deeper flavor in the beef, let it brown until crispy bits form before draining grease.
- You can substitute ground turkey or chicken for a lighter version.
- Use gluten-free lasagna noodles to make this dish gluten-free.
- Adjust the amount of heavy cream to suit your desired creaminess.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
- If the soup becomes too thick upon standing, stir in a little extra broth or water when reheating.
Keywords: One Pot Lasagna Soup, Italian Soup, Ground Beef Soup, Comfort Food, Easy Dinner Recipe, Creamy Lasagna Soup
